Various ways and styles fofcooking this filipino dish exist. This is but one of them. This is a bit sweet and not a dry version.
Recipe: Pork Adobo
Ingredients:
half a kilo of pork (cut in serving portion) liempo or butt part is the best
1 tablespoon of sugar
5 tablespoons of vinegar
5 tablespoons of soy sauce
1 clove of garlic pounded
pepper
some cooking oil
half a glass of water
Procedure:
Prepare the marinating ingredients:sugar, soysauce, vinegar, pepper and lots of pounded garlic. Let the cut pork marinate in this juice for a minimum of two hours. Put everything in a casserole and pour the glass of water. Let this simmer gently. Do not let the sauce dries up, once the juice has reduced into half and the meat are tender you can cut the fire. Remember adobos are always best eaten the next day!
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Tagged: adobo, garlic, pork adobo, soy sauce, sugar, vinegar
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Bakit next day pa edi ma papanis na :/ explain please Kailangan ko lang talagang malaman
Hi Tejano, just like most of our filipino dishes adobo gets better when they age. But not of course till it gets spoilt. Normally the vinegar will help preserve your meat for few days kept in a clean and covered container. You can eat right away your adobo but it will even taste better if you leave it for a while in the fridge and re-heat it the next day.